Serves: 5

Microwave cooking is a good method for fish, particularly lean fish, because it preserves the delicate flavor and natural moistness. It takes only about three minutes per pound on high. For even cooking, arrange fish fillets like the spokes of a wheel, with the thicker portions of the fillets at the outer rim of the baking dish. You can tuck part of the thin end under the fillet for more even thickness. Cover the fish to keep it moist, using microwave-safe plastic wrap or a covered casserole. If your microwave oven has no automatic carousel, turn the dish halfway through cooking.

Check for doneness after the minimum suggested cooking time. If necessary, continue to cook, checking every 30 to 60 seconds. To avoid overcooking, stop when the outer flesh is opaque but the center is still translucent. Let fish stand, covered, a few minutes to finish cooking.

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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Delaware Crab Cakes
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